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Cranberry Orange Loaf Cake

Moist loaf cake filled with tart cranberries and bright orange flavor, topped with a sweet citrus glaze.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American, Holiday
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Loaf
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tbsp orange zest
  • 0.5 cup orange juice fresh
  • 0.5 cup sour cream or Greek yogurt
  • 1.5 cups cranberries fresh or frozen
Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp orange juice fresh
  • 0.5 tsp orange zest

Equipment

  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • 9x5-inch loaf pan
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
  2. In a bowl, whisk flour, baking powder, baking soda, and salt.
  3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time. Stir in orange zest.
  4. Mix in orange juice and sour cream until smooth.
  5. Gently fold in dry ingredients until just combined. Fold in cranberries.
  6. Transfer batter to loaf pan. Bake 50–55 minutes until golden and toothpick comes out clean.
  7. Cool loaf 10 minutes, then remove from pan and cool on wire rack.
  8. Whisk glaze ingredients and drizzle over cooled loaf.

Notes

For decoration, top loaf with sugared cranberries or orange slices. Stays moist for 3–4 days wrapped tightly.